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Back to Basics - When Mead goes Bad: Salvage Operations

Chevette Girl

All around BAD EXAMPLE
Lifetime GotMead Patron
Apr 27, 2010
Ottawa, ON
Next episode (July 12), we're going to be talking about how to salvage a batch that's developed problems. I have had problems crop up at three different stages in the process so that's probably how we'll break it down:

1) problems develop during primary fermentation (tastes off, smells like rancid rhino farts, stuck fermentation, issues with base recipe)

2) problems develop during secondary or carboy aging (colour changes, refusal to clear, off smells or flavours, oxidation, fruit flies, OMG what is that fuzzy thing?)

3) problems develop after bottling (weird smells or flavours, carbonation, sediment, floating skin)

We will talk a bit about how to spot problems, what to look, smell and taste for, when to actually worry about it, and solutions to some common issues during all three stages in the process.

So as always, your input is welcome! If you had something go weird with a batch, and you did something and fixed it (or you tried something and it didn't), let us know what happened, what you tried and what the results were!


Registered Member
Jun 14, 2016
Cleveland, Ohio
Tips in clearing would be greatly appreciated!

For my last Cyser, we racked 4 times and used Sparkleoid a week prior to bottling but still got a bit of sediment in the bottles -_- .

I guess, we should have used pectinase, since it was fruit based?

So I suppose my question is, what other options besides micron filters, can be used in conjunction with fining agents to help produce a clear, finished product?